2. Take two swipes of peel off the orange with a vegetable peeler. Set orange aside. Toss together the carrots, shallots, orange zest and 3 tablespoons olive oil in a medium bowl. Season with salt and pepper; toss again. Spread on a baking sheet. Roast until carrots are fork-tender, about 20 minutes.

3. Cut off ends of the orange to create flat surfaces. Set the orange on one end. Use a sharp knife to shave off the peel and as much pith as possible along the curve of the fruit. Working over a bowl, use a sharp paring knife to cut each orange segment from its membrane. Squeeze any remaining juice from the membranes into the bowl.